I was intrigued by this post as soon as I read it. Tried the recipe immediately, albeit with half the recommended Thai chiles. Added a little lime juice and a little oil, but didn't cook the mash in the oil. Loved it over sticky rice. Like Madeline, I thought it seemed baba ganoush like, so today I made it with baked eggplant, used fresh cayenne chiles from a local market and tempered the heat just a bit with some palm sugar, which had the added benefit of balancing the lime juice. I love this. You get a lot of flavor for just a few ingredients and not much effort. My partner says it's a lot like fresh green salsa in flavor, but the eggplant manages to shine through. I'm going to use this as both an appetizer and a condiment for meats in various formats.

I love eggplant but don’t always want all the calories that go with eating it. It’s a vegetable that’s often times cooked into rich foods, fried in oil or simmered in rich sauces. Even when I grill whole ones, either for Vietnamese eggplant with scallions or Indian bhaigan bharta, there’s so...

An update. I made the recipe for "ko bo uot",and used rump roast from Winco ($2.29/ lb.) already sliced in 1/4 inch size. All ingredients were as stated, but I added about a half cup pineapple to the mini Cuise, and also added less than a teaspoon of Asian style Maggi. I rotated the pans halfway thru the time period for even cooking. It turned out great, slightly juicy and with great flavors. This is a good, quick jerky recipe. Thanks!

I received a request for a Vietnamese beef jerky recipe earlier this summer. Funny that the writer mentioned thit kho bo (“teet koh bo-AH”) because I was thinking about how hard it is for find good Asian beef jerky. I love jerky because the flavors develop and release in your mouth as you chew...

Thanks for this recipe. Going to make some and take it on a hike in the Cascades tomorrow. Btw, both Winco and our local Mexican "carnicerias" carry this cut of beef,which can be purchased both whole and already sliced, for "carnee asada." Question. What about using a little Maggi in the marinade for depth? And, if using palm sugar, is the amount identical to brown sugar?

I received a request for a Vietnamese beef jerky recipe earlier this summer. Funny that the writer mentioned thit kho bo (“teet koh bo-AH”) because I was thinking about how hard it is for find good Asian beef jerky. I love jerky because the flavors develop and release in your mouth as you chew...

Daun kadok is also known, perhaps more so, in some parts of the world as Daun laksa. It's referred to in Oseland's "Cradle of Flavor" as well as Terry and Christopher Tan's excellent 2003 book on Peranakan cooking, "Shiok!" where it is prominently featured on the cover. Although many good herb books abound, I'd like to find one that thoroughly incorporates alternate herb names from around the world. Maybe it wouldn't have taken me so long to realize that Puerto Rican culantro, Vietnamese ngo gai and Trinidadian shadow bennie were all the same thing...

Asian ingredients often have either oddball names or poetic ones. For example, Vietnamese nuoc mam literally means water of fermented aquatic animals and is translated into English as fish sauce, an unpleasant sounding term that’s at least better than fish gravy, a thankfully outdated translat...